It has been fantastic having fresh, organic, locally-grown veggies each week, and getting to interact and directly support the people who are growing them! So, let's get to it.
This Week’s Veggies: potatoes, sweet potatoes, onions, carrots, beets, rutabaga, cabbage, and kale
I was given the choice between a rutabaga as big as your head, or watermelon turnips. You can see which one I chose:
I used half of the rutabaga and a potato to make a soup. But before we get there, I have to show you the center of the potato. Amanda (model above) and I decided they were like two faces, having a conversation:
I will call this Rutabaga-as-big-as-your-head soup:
Rutabega-As-Big-As-Your-Head Soup
5 cloves garlic, smashed and minced
1 Tbs butter
1 bunch kale, de-stemmed and chopped
1 c. chicken broth1 c. water (or more as needed)
1/2 giant rutabaga, peeled and diced
1 large potato, diced1 c. skim milk
2 c. sharp cheddar, shredded
Saute garlic in butter. Add kale, chicken broth and water, and cook on high for 5 minutes while dicing rutabaga. Add diced rutabaga, let cook while dicing potato. Add additional water until veggies are just covered. Cover pot and simmer on high until rutabaga and potatoes are fork-tender. Puree soup (I had to do it in two batches), adding milk as needed to help puree go smoothly. Return soup to pot and add shredded cheese, stirring until melted. Serve with sliced crusty bread.
Scott said it tasted like broccoli. I think it was okay, but a little bitter (maybe from the kale). Regardless, it was a good way to use our rutabaga and kale.
And that, dear friends, is the last plowshare produce post for the year. If we move back to State College, we'll definitely sign up with them again, but will have to find some other way to get our local, fresh veggie fix in sunny California.
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